15th December 2016
How to make Irish cream
What you need:
250ml single cream
1 tsp instant coffee granules
½ tsp cocoa powder
250ml Irish whisky
1 tsp vanilla extract
400g tin condensed milk
Small measuring jug
Optional - tissue paper, scissors and sellotape for wrapping
Start by putting 1 tsp of coffee granules into a bowl.
Then add ½ tsp of cocoa powder followed by approx. 1 tbsp of single cream. Gently whisk until the coffee granules have dissolved and you have a smooth paste.
Then slowly add the remaining single cream and whisk until smooth.
Now add 250ml of Irish whisky and 1tsp of vanilla extract and whisk through.
For that extra festive flavour – grate some nutmeg
Next, add the condensed milk and whisk some more. And that’s it.
You are now ready to pour your homemade Irish cream mixture into your bottle. We recommend sterilising your bottle/s first either by running them through the dishwasher on the hot cycle or wash in hot soapy water, rinse them then place them in the oven at 140c for approx. 20-30 mins. If your bottle has a rubber seal, you should boil this as the dry heat will damage it.
If you wish, pop your Irish Cream in the fridge to keep it nice and cool. It will last up to 2 weeks.
Or, if you can’t wait for your guests to arrive - serve in a tumbler full of ice. Cheers!